[RECIPE] Stuffed Chicken From Oaxaca

By KC Kudra


This delicious recipe is famous in Juarez which is not too far from El Paso. Sauteing the chicken in oil rather than frying them cuts the fat content down a bit and so does using sour cream instead of heavy cream when making the chipotle sauce. Opt for low fat sour cream to make it even healthier.

This tasty Oaxaca recipe contains Asadero cheese, which is also known as Chihuahua or Oaxaca cheese, and is one of the more traditional Mexican foods. This cheese melts well but if you cannot find it, simply switch it for Monterey Jack which melts in the same way and has a similar flavor.

The Asadero is used to stuff the chicken, along with the avocado, and the resulting texture is amazing, as the cheese and avocado flavors penetrate the poultry and give flavor to the whole chicken breast.

The recipe also features chipotle chilies and these smoked, dried jalapenos are available from Latin food stores or the Mexican section of your local grocery store. They come in jars or cans. The following recipe makes enough for six servings.

Use whichever pasta you like, although linguine is especially good. You can add diced, cooked vegetables to the pasta if you like, or tomatoes, garlic and other herbs, to make this meal your own and to add extra nutrients.

What You Need For The Chili Sauce:

    1/2 teaspoon chicken bouillon granules
    1/4 cup hot water
    1 tablespoon lime juice
    3/4 cup sour cream
    4 canned chilies in adobo sauce


What You Need For The Chicken:

    1 tablespoon lime juice
    3 oz shredded Asadero cheese
    4 oz skinless, boneless chicken breast halves
    1 avocado, peeled and cut into 6 wedges
    1 cup seasoned breadcrumbs
    1 tablespoon vegetable oil
    3 lightly beaten egg whites
    1/8 teaspoon black pepper
    2 tablespoons all-purpose flour
    1/4 teaspoon salt
    2 tablespoons chopped parsley
    1/4 cup sliced pitted olives
    8 cups hot cooked pasta (about 1 lb uncooked pasta)
    Cooking spray

How To Make It:

Process the bouillon granules, water, and chilies in a blender until you get a smooth mixture. Stir in a tablespoon of the lime juice and sour cream.

Toss the avocado with the remaining lime juice. Cut a slit crosswise through each breast half, to make a pocket. Stuff a couple of tablespoons of cheese and an avocado slice into each one. Sprinkle salt and pepper over the chicken and dredge the breasts in the flour.

Dip each one in egg whites and dip them in the breadcrumbs. Heat the oil in a cooking spray-coated skillet over a moderately high heat. Add the breasts and saute them for six minutes on each side, or until they are cooked through.

Toss the pasta with the parsley and olives. Divide the pasta between six plates and arrange the stuffed breasts on top. Drizzle the chipotle sauce on top and serve this Mexican food recipe immediately.